- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CLEAN FLOOR IN BACK THOROUGHLY AND REMOVE DEAD COCKROACHES FROM FLOOR AND SHELVING. ENSURE PEST CONTROL INSPECTS AND TREATS IN BACK OF KITCHEN. NO ACTIVITY OBSERVED.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN THE SOILED FLOOR UNDER ALL DRY INGREDIENTS, BULK FLOUR, SALT ETC. 2. CLEAN THE SOILED FLOOR BETWEEN ROASTER AND WOK. SOILED WITH FOOD DEBRIS. 3. CLEAN THE SOILED FLOOR BENEATH LARGE UPRIGHT FREEZER. LARGE UPRIGHT FREEZER IS NOT COMMERCIAL EQUIPMENT AND IS NOT ON WHEELS. WOOD IS UNDER FREEZER AND DOES NOT ALLOW FOR CLEANING BENEATH. 4. CLEAN SOILED FLOOR UNDER SODA CRATES IN DINING ROOM. 5. CLEAN FLOOR IN BACK AROUND MOP SINK AND UNDER SHELVING NEXT TO WATER HEATER.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN THE SOILED FLOOR UNDER ALL DRY INGREDIENTS, BULK FLOUR, SALT ETC. 2. CLEAN THE SOILED FLOOR BETWEEN ROASTER AND WOK. SOILED WITH FOOD DEBRIS. 3. CLEAN THE SOILED FLOOR BENEATH LARGE UPRIGHT FREEZER. LARGE UPRIGHT FREEZER IS NOT COMMERCIAL EQUIPMENT AND IS NOT ON WHEELS. WOOD IS UNDER FREEZER AND DOES NOT ALLOW FOR CLEANING BENEATH. 4. CLEAN SOILED FLOOR UNDER SODA CRATES IN DINING ROOM. 5. CLEAN FLOOR IN BACK AROUND MOP SINK AND UNDER SHELVING NEXT TO WATER HEATER.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN THE SOILED FLOOR UNDER ALL DRY INGREDIENTS, BULK FLOUR, SALT ETC. 2. CLEAN THE SOILED FLOOR BETWEEN ROASTER AND WOK. SOILED WITH FOOD DEBRIS. 3. CLEAN THE SOILED FLOOR BENEATH LARGE UPRIGHT FREEZER. LARGE UPRIGHT FREEZER IS NOT COMMERCIAL EQUIPMENT AND IS NOT ON WHEELS. WOOD IS UNDER FREEZER AND DOES NOT ALLOW FOR CLEANING BENEATH. 4. CLEAN SOILED FLOOR UNDER SODA CRATES IN DINING ROOM. 5. CLEAN FLOOR IN BACK AROUND MOP SINK AND UNDER SHELVING NEXT TO WATER HEATER.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN THE SOILED FLOOR UNDER ALL DRY INGREDIENTS, BULK FLOUR, SALT ETC. 2. CLEAN THE SOILED FLOOR BETWEEN ROASTER AND WOK. SOILED WITH FOOD DEBRIS. 3. CLEAN THE SOILED FLOOR BENEATH LARGE UPRIGHT FREEZER. LARGE UPRIGHT FREEZER IS NOT COMMERCIAL EQUIPMENT AND IS NOT ON WHEELS. WOOD IS UNDER FREEZER AND DOES NOT ALLOW FOR CLEANING BENEATH. 4. CLEAN SOILED FLOOR UNDER SODA CRATES IN DINING ROOM. 5. CLEAN FLOOR IN BACK AROUND MOP SINK AND UNDER SHELVING NEXT TO WATER HEATER.
Location: Dining room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN THE SOILED FLOOR UNDER ALL DRY INGREDIENTS, BULK FLOUR, SALT ETC. 2. CLEAN THE SOILED FLOOR BETWEEN ROASTER AND WOK. SOILED WITH FOOD DEBRIS. 3. CLEAN THE SOILED FLOOR BENEATH LARGE UPRIGHT FREEZER. LARGE UPRIGHT FREEZER IS NOT COMMERCIAL EQUIPMENT AND IS NOT ON WHEELS. WOOD IS UNDER FREEZER AND DOES NOT ALLOW FOR CLEANING BENEATH. 4. CLEAN SOILED FLOOR UNDER SODA CRATES IN DINING ROOM. 5. CLEAN FLOOR IN BACK AROUND MOP SINK AND UNDER SHELVING NEXT TO WATER HEATER.
Location: Kitchen (back)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE THE TWO LARGE CONTAINERS BEING USED TO PLACE RICE COOKERS ON. THESE CONTAINERS ARE MADE OF A COMPACT CARDBOARD AND ARE NOT SMOOTH, EASILY CLEANABLE AND NON-ABSORBANT. 2. REMOVE BROWN PAPER BAG AND CARDBOARD FROM SHELVING (USED FOR EGG ROLL BAGS) BETWEEN FRYERS AND UPRIGHT COOLER/FREEZER COMBO. SHELVING IS CLEANABLE. 3. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER.
Location: Kitchen
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE THE TWO LARGE CONTAINERS BEING USED TO PLACE RICE COOKERS ON. THESE CONTAINERS ARE MADE OF A COMPACT CARDBOARD AND ARE NOT SMOOTH, EASILY CLEANABLE AND NON-ABSORBANT. 2. REMOVE BROWN PAPER BAG AND CARDBOARD FROM SHELVING (USED FOR EGG ROLL BAGS) BETWEEN FRYERS AND UPRIGHT COOLER/FREEZER COMBO. SHELVING IS CLEANABLE. 3. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER.
Location: Kitchen
Equipment: Plastic shelving
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE THE TWO LARGE CONTAINERS BEING USED TO PLACE RICE COOKERS ON. THESE CONTAINERS ARE MADE OF A COMPACT CARDBOARD AND ARE NOT SMOOTH, EASILY CLEANABLE AND NON-ABSORBANT. 2. REMOVE BROWN PAPER BAG AND CARDBOARD FROM SHELVING (USED FOR EGG ROLL BAGS) BETWEEN FRYERS AND UPRIGHT COOLER/FREEZER COMBO. SHELVING IS CLEANABLE. 3. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SOILED SHELVING IN WALK IN COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
|
10/20/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CLEAN FLOOR IN BACK THOROUGHLY AND REMOVE DEAD COCKROACHES FROM FLOOR AND SHELVING. ENSURE PEST CONTROL INSPECTS AND TREATS IN BACK OF KITCHEN. NO ACTIVITY OBSERVED.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN THE SOILED FLOOR UNDER ALL DRY INGREDIENTS, BULK FLOUR, SALT ETC. 2. CLEAN THE SOILED FLOOR BETWEEN ROASTER AND WOK. SOILED WITH FOOD DEBRIS. 3. CLEAN THE SOILED FLOOR BENEATH LARGE UPRIGHT FREEZER. LARGE UPRIGHT FREEZER IS NOT COMMERCIAL EQUIPMENT AND IS NOT ON WHEELS. WOOD IS UNDER FREEZER AND DOES NOT ALLOW FOR CLEANING BENEATH. 4. CLEAN SOILED FLOOR UNDER SODA CRATES IN DINING ROOM. 5. CLEAN FLOOR IN BACK AROUND MOP SINK AND UNDER SHELVING NEXT TO WATER HEATER.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN THE SOILED FLOOR UNDER ALL DRY INGREDIENTS, BULK FLOUR, SALT ETC. 2. CLEAN THE SOILED FLOOR BETWEEN ROASTER AND WOK. SOILED WITH FOOD DEBRIS. 3. CLEAN THE SOILED FLOOR BENEATH LARGE UPRIGHT FREEZER. LARGE UPRIGHT FREEZER IS NOT COMMERCIAL EQUIPMENT AND IS NOT ON WHEELS. WOOD IS UNDER FREEZER AND DOES NOT ALLOW FOR CLEANING BENEATH. 4. CLEAN SOILED FLOOR UNDER SODA CRATES IN DINING ROOM. 5. CLEAN FLOOR IN BACK AROUND MOP SINK AND UNDER SHELVING NEXT TO WATER HEATER.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN THE SOILED FLOOR UNDER ALL DRY INGREDIENTS, BULK FLOUR, SALT ETC. 2. CLEAN THE SOILED FLOOR BETWEEN ROASTER AND WOK. SOILED WITH FOOD DEBRIS. 3. CLEAN THE SOILED FLOOR BENEATH LARGE UPRIGHT FREEZER. LARGE UPRIGHT FREEZER IS NOT COMMERCIAL EQUIPMENT AND IS NOT ON WHEELS. WOOD IS UNDER FREEZER AND DOES NOT ALLOW FOR CLEANING BENEATH. 4. CLEAN SOILED FLOOR UNDER SODA CRATES IN DINING ROOM. 5. CLEAN FLOOR IN BACK AROUND MOP SINK AND UNDER SHELVING NEXT TO WATER HEATER.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN THE SOILED FLOOR UNDER ALL DRY INGREDIENTS, BULK FLOUR, SALT ETC. 2. CLEAN THE SOILED FLOOR BETWEEN ROASTER AND WOK. SOILED WITH FOOD DEBRIS. 3. CLEAN THE SOILED FLOOR BENEATH LARGE UPRIGHT FREEZER. LARGE UPRIGHT FREEZER IS NOT COMMERCIAL EQUIPMENT AND IS NOT ON WHEELS. WOOD IS UNDER FREEZER AND DOES NOT ALLOW FOR CLEANING BENEATH. 4. CLEAN SOILED FLOOR UNDER SODA CRATES IN DINING ROOM. 5. CLEAN FLOOR IN BACK AROUND MOP SINK AND UNDER SHELVING NEXT TO WATER HEATER.
Location: Dining room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN THE SOILED FLOOR UNDER ALL DRY INGREDIENTS, BULK FLOUR, SALT ETC. 2. CLEAN THE SOILED FLOOR BETWEEN ROASTER AND WOK. SOILED WITH FOOD DEBRIS. 3. CLEAN THE SOILED FLOOR BENEATH LARGE UPRIGHT FREEZER. LARGE UPRIGHT FREEZER IS NOT COMMERCIAL EQUIPMENT AND IS NOT ON WHEELS. WOOD IS UNDER FREEZER AND DOES NOT ALLOW FOR CLEANING BENEATH. 4. CLEAN SOILED FLOOR UNDER SODA CRATES IN DINING ROOM. 5. CLEAN FLOOR IN BACK AROUND MOP SINK AND UNDER SHELVING NEXT TO WATER HEATER.
Location: Kitchen (back)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE THE TWO LARGE CONTAINERS BEING USED TO PLACE RICE COOKERS ON. THESE CONTAINERS ARE MADE OF A COMPACT CARDBOARD AND ARE NOT SMOOTH, EASILY CLEANABLE AND NON-ABSORBANT. 2. REMOVE BROWN PAPER BAG AND CARDBOARD FROM SHELVING (USED FOR EGG ROLL BAGS) BETWEEN FRYERS AND UPRIGHT COOLER/FREEZER COMBO. SHELVING IS CLEANABLE. 3. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER.
Location: Kitchen
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE THE TWO LARGE CONTAINERS BEING USED TO PLACE RICE COOKERS ON. THESE CONTAINERS ARE MADE OF A COMPACT CARDBOARD AND ARE NOT SMOOTH, EASILY CLEANABLE AND NON-ABSORBANT. 2. REMOVE BROWN PAPER BAG AND CARDBOARD FROM SHELVING (USED FOR EGG ROLL BAGS) BETWEEN FRYERS AND UPRIGHT COOLER/FREEZER COMBO. SHELVING IS CLEANABLE. 3. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER.
Location: Kitchen
Equipment: Plastic shelving
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE THE TWO LARGE CONTAINERS BEING USED TO PLACE RICE COOKERS ON. THESE CONTAINERS ARE MADE OF A COMPACT CARDBOARD AND ARE NOT SMOOTH, EASILY CLEANABLE AND NON-ABSORBANT. 2. REMOVE BROWN PAPER BAG AND CARDBOARD FROM SHELVING (USED FOR EGG ROLL BAGS) BETWEEN FRYERS AND UPRIGHT COOLER/FREEZER COMBO. SHELVING IS CLEANABLE. 3. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SOILED SHELVING IN WALK IN COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
|
10/10/2014 | Routine |
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL ALL BULK FOOD IN STORAGE CONTAINERS. DRY GOODS IN SOY SAUCE BUCKETS NOT LABELED. DRY GOODS IN BLUE CONTAINERS, NOT LABLED.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAG OF CARROTS ON THE FLOOR IN WALK IN COOLER. PLACE ON SHELF.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: ORANGE PEEL STORED IN OPEN GROCERY SACKS, USED FOR ORANGE CHICKEN. CORRECTED ON SITE, PLACED IN CONTAINERS WITH LIDS. OPEN BAGS OF RICE, FLOUR AND SALT. PROVIDE STORAGE CONTAINERS FOR BULK ITEMS AND LABEL ALL ITEMS.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: ORANGE PEEL STORED IN OPEN GROCERY SACKS, USED FOR ORANGE CHICKEN. CORRECTED ON SITE, PLACED IN CONTAINERS WITH LIDS. OPEN BAGS OF RICE, FLOUR AND SALT. PROVIDE STORAGE CONTAINERS FOR BULK ITEMS AND LABEL ALL ITEMS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REMOVE PAPER FROM BENEATH INGREDIENTS USED IN WOK. 2. CLEAN WHITE PALLET ON FLOOR USED FOR RICE STORAGE. 3. CLEAN BULK FOOD CONTAINERS. 4. CLEAN WALK IN COOLER SHELVES. CONTINUE CLEANING SHELVES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REMOVE PAPER FROM BENEATH INGREDIENTS USED IN WOK. 2. CLEAN WHITE PALLET ON FLOOR USED FOR RICE STORAGE. 3. CLEAN BULK FOOD CONTAINERS. 4. CLEAN WALK IN COOLER SHELVES. CONTINUE CLEANING SHELVES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REMOVE PAPER FROM BENEATH INGREDIENTS USED IN WOK. 2. CLEAN WHITE PALLET ON FLOOR USED FOR RICE STORAGE. 3. CLEAN BULK FOOD CONTAINERS. 4. CLEAN WALK IN COOLER SHELVES. CONTINUE CLEANING SHELVES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REMOVE PAPER FROM BENEATH INGREDIENTS USED IN WOK. 2. CLEAN WHITE PALLET ON FLOOR USED FOR RICE STORAGE. 3. CLEAN BULK FOOD CONTAINERS. 4. CLEAN WALK IN COOLER SHELVES. CONTINUE CLEANING SHELVES.
Location: Walk-in cooler
|
03/18/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF PRESTONE ANTIFREEZE STORED BEHIND BROWN PAPER SACKS. DO NOT STORE ITEMS NOT USED FOR OPERATING THE ESTABLISHMENT, THAT ARE TOXIC, NEAR SINGLE USE ITEMS, FOOD, UTENSILS, EQUIPMENT OR LINENS.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL ALL BULK FOOD IN STORAGE CONTAINERS. DRY GOODS IN SOY SAUCE BUCKETS NOT LABELED. DRY GOODS IN BLUE CONTAINERS, NOT LABLED.
Location: Kitchen
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: DISCONTINUE USING SPONGES FOR MANUAL WAREWASH AND FOR CLEANING FOOD CONTACT SURFACES.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAG OF CARROTS ON THE FLOOR IN WALK IN COOLER. PLACE ON SHELF.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: ORANGE PEEL STORED IN OPEN GROCERY SACKS, USED FOR ORANGE CHICKEN. CORRECTED ON SITE, PLACED IN CONTAINERS WITH LIDS. OPEN BAGS OF RICE, FLOUR AND SALT. PROVIDE STORAGE CONTAINERS FOR BULK ITEMS AND LABEL ALL ITEMS.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: ORANGE PEEL STORED IN OPEN GROCERY SACKS, USED FOR ORANGE CHICKEN. CORRECTED ON SITE, PLACED IN CONTAINERS WITH LIDS. OPEN BAGS OF RICE, FLOUR AND SALT. PROVIDE STORAGE CONTAINERS FOR BULK ITEMS AND LABEL ALL ITEMS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REMOVE PAPER FROM BENEATH INGREDIENTS USED IN WOK. 2. CLEAN WHITE PALLET ON FLOOR USED FOR RICE STORAGE. 3. CLEAN BULK FOOD CONTAINERS. 4. CLEAN WALK IN COOLER SHELVES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REMOVE PAPER FROM BENEATH INGREDIENTS USED IN WOK. 2. CLEAN WHITE PALLET ON FLOOR USED FOR RICE STORAGE. 3. CLEAN BULK FOOD CONTAINERS. 4. CLEAN WALK IN COOLER SHELVES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REMOVE PAPER FROM BENEATH INGREDIENTS USED IN WOK. 2. CLEAN WHITE PALLET ON FLOOR USED FOR RICE STORAGE. 3. CLEAN BULK FOOD CONTAINERS. 4. CLEAN WALK IN COOLER SHELVES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REMOVE PAPER FROM BENEATH INGREDIENTS USED IN WOK. 2. CLEAN WHITE PALLET ON FLOOR USED FOR RICE STORAGE. 3. CLEAN BULK FOOD CONTAINERS. 4. CLEAN WALK IN COOLER SHELVES.
Location: Walk-in cooler
|
03/10/2014 | Routine |
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF GROCERY BAGS, USED TO CARRY PACKAGED FOOD, FOR STORAGE OF FOODS DIRECTLY. USE FOOD GRADE BAGS FOR FOOD STORAGE.
Location: Kitchen
Equipment: Upright freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF GROCERY BAGS, USED TO CARRY PACKAGED FOOD, FOR STORAGE OF FOODS DIRECTLY. USE FOOD GRADE BAGS FOR FOOD STORAGE.
Location: Kitchen
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELF OVER 3 BAY SINK. SOILED. 2. CLEAN SHELVING UNIT NEXT TO FRYER. SOILED. 3. CLEAN SIDE OF FRYER. REMOVE PAPERTOWEL BETWEEN FRYER AND STAINLESS SPLASH GUARD. 4. CLEAN UPPERMOST SHELF OVER COLD TOP. SOILED. 5. CLEAN WALK IN COOLER SHELVES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELF OVER 3 BAY SINK. SOILED. 2. CLEAN SHELVING UNIT NEXT TO FRYER. SOILED. 3. CLEAN SIDE OF FRYER. REMOVE PAPERTOWEL BETWEEN FRYER AND STAINLESS SPLASH GUARD. 4. CLEAN UPPERMOST SHELF OVER COLD TOP. SOILED. 5. CLEAN WALK IN COOLER SHELVES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELF OVER 3 BAY SINK. SOILED. 2. CLEAN SHELVING UNIT NEXT TO FRYER. SOILED. 3. CLEAN SIDE OF FRYER. REMOVE PAPERTOWEL BETWEEN FRYER AND STAINLESS SPLASH GUARD. 4. CLEAN UPPERMOST SHELF OVER COLD TOP. SOILED. 5. CLEAN WALK IN COOLER SHELVES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELF OVER 3 BAY SINK. SOILED. 2. CLEAN SHELVING UNIT NEXT TO FRYER. SOILED. 3. CLEAN SIDE OF FRYER. REMOVE PAPERTOWEL BETWEEN FRYER AND STAINLESS SPLASH GUARD. 4. CLEAN UPPERMOST SHELF OVER COLD TOP. SOILED. 5. CLEAN WALK IN COOLER SHELVES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELF OVER 3 BAY SINK. SOILED. 2. CLEAN SHELVING UNIT NEXT TO FRYER. SOILED. 3. CLEAN SIDE OF FRYER. REMOVE PAPERTOWEL BETWEEN FRYER AND STAINLESS SPLASH GUARD. 4. CLEAN UPPERMOST SHELF OVER COLD TOP. SOILED. 5. CLEAN WALK IN COOLER SHELVES.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBING DISCONNECTED BELOW 3 BAY SINK. AT DISCONNECT, GRAY WATER AND FOOD DEBRIS IS DRAINING INTO STRAINER ON TOP OF FLOOR DRAIN. CAP OFF OPENING. DISCONTINUE BYPASSING GREASE TRAP. ENSURE TO PRESCRAPE AND ELEMINATE ANY FOOD DEBRIS PRIOR TO WASHING.ENSURE ALL WATER FROM 3BAY SINK IS PROPERLY DIRECTED TO GREASE TRAP THROUGH PLUMBING WITHOUT A BREAK IN THE PLUMBING OR FLOW.
Location: Kitchen
Equipment: 3-bay
|
10/24/2013 | Recheck |
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: DISCONTINUE USING RESTRICTED USE PESTICIDES. TWO BOTTLES OF BLACK FLAG IN KITCHEN, ON LOWER SHELF. REMOVE. DO NOT RETURN TO ESTABLISHMENT OR USE AGAIN. OWNER STATED PEST CONTROL SERVICE IS PROVIDED BY A COMPANY AND SPRAY IS NO LONGER USED.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF GROCERY BAGS, USED TO CARRY PACKAGED FOOD, FOR STORAGE OF FOODS DIRECTLY. USE FOOD GRADE BAGS FOR FOOD STORAGE.
Location: Kitchen
Equipment: Upright freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF GROCERY BAGS, USED TO CARRY PACKAGED FOOD, FOR STORAGE OF FOODS DIRECTLY. USE FOOD GRADE BAGS FOR FOOD STORAGE.
Location: Kitchen
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELF OVER 3 BAY SINK. SOILED. 2. CLEAN SHELVING UNIT NEXT TO FRYER. SOILED. 3. CLEAN SIDE OF FRYER. REMOVE PAPERTOWEL BETWEEN FRYER AND STAINLESS SPLASH GUARD. 4. CLEAN UPPERMOST SHELF OVER COLD TOP. SOILED. 5. CLEAN WALK IN COOLER SHELVES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELF OVER 3 BAY SINK. SOILED. 2. CLEAN SHELVING UNIT NEXT TO FRYER. SOILED. 3. CLEAN SIDE OF FRYER. REMOVE PAPERTOWEL BETWEEN FRYER AND STAINLESS SPLASH GUARD. 4. CLEAN UPPERMOST SHELF OVER COLD TOP. SOILED. 5. CLEAN WALK IN COOLER SHELVES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELF OVER 3 BAY SINK. SOILED. 2. CLEAN SHELVING UNIT NEXT TO FRYER. SOILED. 3. CLEAN SIDE OF FRYER. REMOVE PAPERTOWEL BETWEEN FRYER AND STAINLESS SPLASH GUARD. 4. CLEAN UPPERMOST SHELF OVER COLD TOP. SOILED. 5. CLEAN WALK IN COOLER SHELVES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELF OVER 3 BAY SINK. SOILED. 2. CLEAN SHELVING UNIT NEXT TO FRYER. SOILED. 3. CLEAN SIDE OF FRYER. REMOVE PAPERTOWEL BETWEEN FRYER AND STAINLESS SPLASH GUARD. 4. CLEAN UPPERMOST SHELF OVER COLD TOP. SOILED. 5. CLEAN WALK IN COOLER SHELVES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELF OVER 3 BAY SINK. SOILED. 2. CLEAN SHELVING UNIT NEXT TO FRYER. SOILED. 3. CLEAN SIDE OF FRYER. REMOVE PAPERTOWEL BETWEEN FRYER AND STAINLESS SPLASH GUARD. 4. CLEAN UPPERMOST SHELF OVER COLD TOP. SOILED. 5. CLEAN WALK IN COOLER SHELVES.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBING DISCONNECTED BELOW 3 BAY SINK. AT DISCONNECT, GRAY WATER AND FOOD DEBRIS IS DRAINING INTO STRAINER ON TOP OF FLOOR DRAIN. CAP OFF OPENING. DISCONTINUE BYPASSING GREASE TRAP. ENSURE TO PRESCRAPE AND ELEMINATE ANY FOOD DEBRIS PRIOR TO WASHING.ENSURE ALL WATER FROM 3BAY SINK IS PROPERLY DIRECTED TO GREASE TRAP THROUGH PLUMBING WITHOUT A BREAK IN THE PLUMBING OR FLOW.
Location: Kitchen
Equipment: 3-bay
|
10/17/2013 | Routine |
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER WOOD SHELVING WHERE RICE IS STORED. SOILED. 2. CLEAN FLOOR BEHIND PREP TABLE ALONG OUTSIDE OF WALK IN COOLER WALL. SOILED.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER WOOD SHELVING WHERE RICE IS STORED. SOILED. 2. CLEAN FLOOR BEHIND PREP TABLE ALONG OUTSIDE OF WALK IN COOLER WALL. SOILED.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: KNIFE SHARPENER HANDLE COVERED IN DUCT TAPE. DISCONTINUE USE OF UTENSIL OR REPLACE HANDLE. DUCT TAPE DOES NOT ALLOW FOR A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN METAL SHELVING IN WALK IN COOLER. SOILED.2. CLEAN WOOD SHELVING UNDER RICE. SOILED. PAINT OR REPLACE SHELVING IF UNABLE TO CLEAN.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN METAL SHELVING IN WALK IN COOLER. SOILED.2. CLEAN WOOD SHELVING UNDER RICE. SOILED. PAINT OR REPLACE SHELVING IF UNABLE TO CLEAN.
Location: Kitchen
Equipment: Wood shelving
|
04/23/2013 | Recheck |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER WOOD SHELVING WHERE RICE IS STORED. SOILED. 2. CLEAN FLOOR BEHIND PREP TABLE ALONG OUTSIDE OF WALK IN COOLER WALL. SOILED.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER WOOD SHELVING WHERE RICE IS STORED. SOILED. 2. CLEAN FLOOR BEHIND PREP TABLE ALONG OUTSIDE OF WALK IN COOLER WALL. SOILED.
Location: Kitchen (back)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: KNIFE SHARPENER HANDLE COVERED IN DUCT TAPE. DISCONTINUE USE OF UTENSIL OR REPLACE HANDLE. DUCT TAPE DOES NOT ALLOW FOR A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN METAL SHELVING IN WALK IN COOLER. SOILED.2. CLEAN WOOD SHELVING UNDER RICE. SOILED. PAINT OR REPLACE SHELVING IF UNABLE TO CLEAN.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN METAL SHELVING IN WALK IN COOLER. SOILED.2. CLEAN WOOD SHELVING UNDER RICE. SOILED. PAINT OR REPLACE SHELVING IF UNABLE TO CLEAN.
Location: Kitchen
Equipment: Wood shelving
|
04/16/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken stored over raw beef in walk in cooler.
Location: Kitchen
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer not present. Ensure sanitizer is provided at all times for cleaning food contact surfaces.RECHECK: SANITIZER CONCENTRATION IS 0 PPM. SANITIZER MUST BE 50-100 PPM.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer not present. Ensure sanitizer is provided at all times for cleaning food contact surfaces.RECHECK: SANITIZER CONCENTRATION IS 0 PPM. SANITIZER MUST BE 50-100 PPM.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: DISCONTINUE USING PREP SINK TO MANUALLY WAREWASH DISHES. 3 BAY SINK MUST BE USED TO WASH, RINSE AND SANITIZE DISHES.
Location: Kitchen
Equipment: Prep sink
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Breaded and deep fried chicken in a bowl covered with plastic wrap. Temperature at 101 degrees F. Do not cover until completely cooled.2. Bone in chicken covered with plastic wrap in walk in cooler. Temperature at 120 degrees F. Plastic wrap was removed from both items3. Breaded and deep fried chicken in a bowl on prep table. Temperature at 75 degrees F. Discarded.RECHECK: RECHECK: OBSERVED IMPROPER COOLING METHODS. GENERAL TSO'S CHICKEN FRIED IN WOK AND PLACED IN WALK IN COOLER. CHICKEN TEMPERATURE IS 145 DEGREES F IN LARGE BOWL. INSTRUCTED TO REMOVE CHICKEN FROM LARGE BOWL AND PLACE ON SHEET PANS TO PROPERLY COOL.
Location: Kitchen
Equipment: Walk in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Breaded and deep fried chicken in a bowl covered with plastic wrap. Temperature at 101 degrees F. Do not cover until completely cooled.2. Bone in chicken covered with plastic wrap in walk in cooler. Temperature at 120 degrees F. Plastic wrap was removed from both items3. Breaded and deep fried chicken in a bowl on prep table. Temperature at 75 degrees F. Discarded.RECHECK: RECHECK: OBSERVED IMPROPER COOLING METHODS. GENERAL TSO'S CHICKEN FRIED IN WOK AND PLACED IN WALK IN COOLER. CHICKEN TEMPERATURE IS 145 DEGREES F IN LARGE BOWL. INSTRUCTED TO REMOVE CHICKEN FROM LARGE BOWL AND PLACE ON SHEET PANS TO PROPERLY COOL.
Location: Kitchen
Equipment: Walk in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Breaded and deep fried chicken in a bowl covered with plastic wrap. Temperature at 101 degrees F. Do not cover until completely cooled.2. Bone in chicken covered with plastic wrap in walk in cooler. Temperature at 120 degrees F. Plastic wrap was removed from both items3. Breaded and deep fried chicken in a bowl on prep table. Temperature at 75 degrees F. Discarded.RECHECK: RECHECK: OBSERVED IMPROPER COOLING METHODS. GENERAL TSO'S CHICKEN FRIED IN WOK AND PLACED IN WALK IN COOLER. CHICKEN TEMPERATURE IS 145 DEGREES F IN LARGE BOWL. INSTRUCTED TO REMOVE CHICKEN FROM LARGE BOWL AND PLACE ON SHEET PANS TO PROPERLY COOL.
Location: Kitchen
Equipment: Prep table
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Breaded and deep fried chicken in a bowl covered with plastic wrap. Temperature at 101 degrees F. Do not cover until completely cooled.2. Bone in chicken covered with plastic wrap in walk in cooler. Temperature at 120 degrees F. Plastic wrap was removed from both items3. Breaded and deep fried chicken in a bowl on prep table. Temperature at 75 degrees F. Discarded.RECHECK: RECHECK: OBSERVED IMPROPER COOLING METHODS. GENERAL TSO'S CHICKEN FRIED IN WOK AND PLACED IN WALK IN COOLER. CHICKEN TEMPERATURE IS 145 DEGREES F IN LARGE BOWL. INSTRUCTED TO REMOVE CHICKEN FROM LARGE BOWL AND PLACE ON SHEET PANS TO PROPERLY COOL.
Location: Kitchen
Equipment: Walk in cooler
|
03/06/2013 | Illness Complaint Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken stored over raw beef in walk in cooler.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink blocked by several items. Hand sink must be accessible. Do not wash hands in 3-bay sink.
Location: Kitchen
Equipment: Hand sink
- No warewashing equipment (corrected on site)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: Missing all 3 drain stops for 3-bay sink. Informed owners drain stoppers must be in place before end of inspection.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer not present. Ensure sanitizer is provided at all times for cleaning food contact surfaces.RECHECK: SANITIZER CONCENTRATION IS 0 PPM. SANITIZER MUST BE 50-100 PPM.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer not present. Ensure sanitizer is provided at all times for cleaning food contact surfaces.RECHECK: SANITIZER CONCENTRATION IS 0 PPM. SANITIZER MUST BE 50-100 PPM.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: DISCONTINUE USING PREP SINK TO MANUALLY WAREWASH DISHES. 3 BAY SINK MUST BE USED TO WASH, RINSE AND SANITIZE DISHES.
Location: Kitchen
Equipment: Prep sink
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Breaded and deep fried chicken in a bowl covered with plastic wrap. Temperature at 101 degrees F. Do not cover until completely cooled.2. Bone in chicken covered with plastic wrap in walk in cooler. Temperature at 120 degrees F. Plastic wrap was removed from both items3. Breaded and deep fried chicken in a bowl on prep table. Temperature at 75 degrees F. Discarded.RECHECK: RECHECK: OBSERVED IMPROPER COOLING METHODS. GENERAL TSO'S CHICKEN FRIED IN WOK AND PLACED IN WALK IN COOLER. CHICKEN TEMPERATURE IS 145 DEGREES F IN LARGE BOWL. INSTRUCTED TO REMOVE CHICKEN FROM LARGE BOWL AND PLACE ON SHEET PANS TO PROPERLY COOL.
Location: Kitchen
Equipment: Walk in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Breaded and deep fried chicken in a bowl covered with plastic wrap. Temperature at 101 degrees F. Do not cover until completely cooled.2. Bone in chicken covered with plastic wrap in walk in cooler. Temperature at 120 degrees F. Plastic wrap was removed from both items3. Breaded and deep fried chicken in a bowl on prep table. Temperature at 75 degrees F. Discarded.RECHECK: RECHECK: OBSERVED IMPROPER COOLING METHODS. GENERAL TSO'S CHICKEN FRIED IN WOK AND PLACED IN WALK IN COOLER. CHICKEN TEMPERATURE IS 145 DEGREES F IN LARGE BOWL. INSTRUCTED TO REMOVE CHICKEN FROM LARGE BOWL AND PLACE ON SHEET PANS TO PROPERLY COOL.
Location: Kitchen
Equipment: Walk in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Breaded and deep fried chicken in a bowl covered with plastic wrap. Temperature at 101 degrees F. Do not cover until completely cooled.2. Bone in chicken covered with plastic wrap in walk in cooler. Temperature at 120 degrees F. Plastic wrap was removed from both items3. Breaded and deep fried chicken in a bowl on prep table. Temperature at 75 degrees F. Discarded.RECHECK: RECHECK: OBSERVED IMPROPER COOLING METHODS. GENERAL TSO'S CHICKEN FRIED IN WOK AND PLACED IN WALK IN COOLER. CHICKEN TEMPERATURE IS 145 DEGREES F IN LARGE BOWL. INSTRUCTED TO REMOVE CHICKEN FROM LARGE BOWL AND PLACE ON SHEET PANS TO PROPERLY COOL.
Location: Kitchen
Equipment: Prep table
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Breaded and deep fried chicken in a bowl covered with plastic wrap. Temperature at 101 degrees F. Do not cover until completely cooled.2. Bone in chicken covered with plastic wrap in walk in cooler. Temperature at 120 degrees F. Plastic wrap was removed from both items3. Breaded and deep fried chicken in a bowl on prep table. Temperature at 75 degrees F. Discarded.RECHECK: RECHECK: OBSERVED IMPROPER COOLING METHODS. GENERAL TSO'S CHICKEN FRIED IN WOK AND PLACED IN WALK IN COOLER. CHICKEN TEMPERATURE IS 145 DEGREES F IN LARGE BOWL. INSTRUCTED TO REMOVE CHICKEN FROM LARGE BOWL AND PLACE ON SHEET PANS TO PROPERLY COOL.
Location: Kitchen
Equipment: Walk in cooler
- Soap and towels at wrong sink (corrected on site)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Soap at wrong sink.
Location: Kitchen
Equipment: 3-bay
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employees washing hands at 3-bay sink. Discontinue
Location: Kitchen
Equipment: 3-bay
|
02/27/2013 | Illness Complaint Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken stored over raw beef in walk in cooler.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink blocked by several items. Hand sink must be accessible. Do not wash hands in 3-bay sink.
Location: Kitchen
Equipment: Hand sink
- No warewashing equipment (corrected on site)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: Missing all 3 drain stops for 3-bay sink. Informed owners drain stoppers must be in place before end of inspection.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer not present. Ensure sanitizer is provided at all times for cleaning food contact surfaces.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Breaded and deep fried chicken in a bowl covered with plastic wrap. Temperature at 101 degrees F. Do not cover until completely cooled.2. Bone in chicken covered with plastic wrap in walk in cooler. Temperature at 120 degrees F. Plastic wrap was removed from both items3. Breaded and deep fried chicken in a bowl on prep table. Temperature at 75 degrees F. Discarded.
Location: Kitchen
Equipment: Walk in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Breaded and deep fried chicken in a bowl covered with plastic wrap. Temperature at 101 degrees F. Do not cover until completely cooled.2. Bone in chicken covered with plastic wrap in walk in cooler. Temperature at 120 degrees F. Plastic wrap was removed from both items3. Breaded and deep fried chicken in a bowl on prep table. Temperature at 75 degrees F. Discarded.
Location: Kitchen
Equipment: Walk in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Breaded and deep fried chicken in a bowl covered with plastic wrap. Temperature at 101 degrees F. Do not cover until completely cooled.2. Bone in chicken covered with plastic wrap in walk in cooler. Temperature at 120 degrees F. Plastic wrap was removed from both items3. Breaded and deep fried chicken in a bowl on prep table. Temperature at 75 degrees F. Discarded.
Location: Kitchen
Equipment: Prep table
- Soap and towels at wrong sink (corrected on site)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Soap at wrong sink.
Location: Kitchen
Equipment: 3-bay
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employees washing hands at 3-bay sink. Discontinue
Location: Kitchen
Equipment: 3-bay
|
02/19/2013 | Illness Complaint |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: DO NOT KEEP LID OF COLD TOP OPEN WHEN NOT IN USE. PLACE LIDS ON PANS IN COLD TOP. ENSURE FOOD REMAIN BELOW 41 DEGREES F IN COLD TOP. MONITOR TEMPERATURES, PLACE FOOD IN BOTTOM OF COOLER IF NECCESSARY.
Location: Kitchen
Equipment: Cold top
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE PLATES ON CHEST FREEZER.EMPLOYEE PLATES MOVED TO PREP TABLE. DO NOT EAT IN KITCHEN. DO NOT PLACE EMPLOYEE PLATES ON FOOD PREP TABLE.
Location: Kitchen
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: DRAIN STOPS BROKEN. REPLACE.MUST BE ABLE TO WASH, RINSE AND SANITIZE.INFORMED OWNER TO PURCHASE DRAIN STOPS PRIOR TO INSPECTOR LEAVING ESTABLISHMENT.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ENSURE GREASE TRAP IS CLEANED REGULARLY.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SCOOP CONSISTS OF TOP OF PLASTIC BOTTLE. DISCONTINUE USE. ONLY USE APPROVED FOOD CONTACT MATERIALS. (STORE BOUGHT SCOOPS)
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL ITEMS STORED WITH BOXES OF SOY SAUCE IN CABINET, IN DINING ROOM.REMOVE PERSONAL ITEMS TO AVOID CONTAMINATION OF FOOD.
Location: Dining room
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: RECTANGLE CUTTING BOARD IS NOT SMOOTH AND EASILY CLEANABLE. DEEP CUTS IN BOARD ARE NOT CLEANABLE. REMOVE/DISCARD. REPLACE.
Location: Kitchen
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: EMPLOYEE FOOD STORED ON SHELF ABOVE CUSTOMER FOOD. EMPLOYEE FOOD MUST BE STORED SEPARATE. STORE ON BOTTOM SHELF, IN CONTAINER. EMPLOYEE FOOD MUST BE STORED ON A SMOOTH, NONABSORBANT, EASILY CLEANABLE CONTAINER. DO NOT USE CARDBOARD FOR STORAGE. DO NOT STORE FOOD ABOVE CUSTOMER FOOD. (EGGS) PLACE EMPLOYEE FOOD ON BOTTOM SHELVES.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING IN BACK OF KITCHEN IN ROOM WITH WATER HEATER, MOP SINK, STORAGE SHELF. USE OF FLASHLIGHT IS NECCESSARY DUE TO INSUFFICIENT LIGHTING. INSTALL OVERHEAD LIGHTING.
Location: Kitchen (back)
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE DEAD COCKROACHES IN BACK OF KITCHEN, AROUND WATER HEATER AND UNDER SHELVING UNIT. STICKY TRAP COVERED WITH DEAD COCKROACHES.MONITOR AND PROVIDE PEST CONTROL. REMOVE ANY PESTS OBSERVED. PEST CONTROL INVOICE MUST BE PROVIDED BY RECHECK. INFORM PEST CONTROL OF ANY PESTS OBSERVED IN ESTABLISHMENT.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALK IN COOLER FLOOR IS SOILED. CLEAN UNDER SHELVES2. CLEAN FLOOR AROUND WATER HEATER.3. CLEAN FLOOR BEHIND PREP TABLE AGAINST WALK IN COOLER, BY DOOR. 4. CLEAN FLOOR UNDER SHELVING UNIT IN BACK ROOM, BY WATER HEATER.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS IN EACH COOLER.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS IN EACH COOLER.
Location: Cook line
Equipment: Cooler/freezer combo
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: HANDLE OF KNIFE SHARPENER IS COVERED WITH DUCT TAPE. DISCONTINUE USE. DUCT TAPE IS NOT AN APPROVED SURFACE FOR UTENSILS. DUCT TAPE DOES NOT ALLOW THE SURFACE TO BE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAG OF CABBAGE STORED ON THE FLOOR. CORRECTED.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: ALL BUCKETS, CHICKEN AND EGG ROLLS IN WALK IN COOLER NOT COVERED. COVER ALL FOOD ITEMS.IN REFRIGERATOR BY FRONT COUNTER, COVER ALL FOODS AND EGG ROLLS IN DOOR OF COOLER.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: ALL BUCKETS, CHICKEN AND EGG ROLLS IN WALK IN COOLER NOT COVERED. COVER ALL FOOD ITEMS.IN REFRIGERATOR BY FRONT COUNTER, COVER ALL FOODS AND EGG ROLLS IN DOOR OF COOLER.
Location: Kitchen
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN WALK IN COOLER SHELVES. SOILED. 2. CLEAN FAN GUARDS IN WALK IN COOLER. 3. SANITIZE PREP TABLE WHERE EMPLOYEE FOOD PLATES WERE PLACED. DO NOT EAT IN KITCHEN.
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11/02/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: DO NOT KEEP LID OF COLD TOP OPEN WHEN NOT IN USE. PLACE LIDS ON PANS IN COLD TOP. ENSURE FOOD REMAIN BELOW 41 DEGREES F IN COLD TOP. MONITOR TEMPERATURES, PLACE FOOD IN BOTTOM OF COOLER IF NECCESSARY.
Location: Kitchen
Equipment: Cold top
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE PLATES ON CHEST FREEZER.EMPLOYEE PLATES MOVED TO PREP TABLE. DO NOT EAT IN KITCHEN. DO NOT PLACE EMPLOYEE PLATES ON FOOD PREP TABLE.
Location: Kitchen
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: DRAIN STOPS BROKEN. REPLACE.MUST BE ABLE TO WASH, RINSE AND SANITIZE.INFORMED OWNER TO PURCHASE DRAIN STOPS PRIOR TO INSPECTOR LEAVING ESTABLISHMENT.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ENSURE GREASE TRAP IS CLEANED REGULARLY.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SCOOP CONSISTS OF TOP OF PLASTIC BOTTLE. DISCONTINUE USE. ONLY USE APPROVED FOOD CONTACT MATERIALS. (STORE BOUGHT SCOOPS)
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL ITEMS STORED WITH BOXES OF SOY SAUCE IN CABINET, IN DINING ROOM.REMOVE PERSONAL ITEMS TO AVOID CONTAMINATION OF FOOD.
Location: Dining room
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: RECTANGLE CUTTING BOARD IS NOT SMOOTH AND EASILY CLEANABLE. DEEP CUTS IN BOARD ARE NOT CLEANABLE. REMOVE/DISCARD. REPLACE.
Location: Kitchen
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: EMPLOYEE FOOD STORED ON SHELF ABOVE CUSTOMER FOOD. EMPLOYEE FOOD MUST BE STORED SEPARATE. STORE ON BOTTOM SHELF, IN CONTAINER.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING IN BACK OF KITCHEN IN ROOM WITH WATER HEATER, MOP SINK, STORAGE SHELF. USE OF FLASHLIGHT IS NECCESSARY DUE TO INSUFFICIENT LIGHTING. INSTALL OVERHEAD LIGHTING.
Location: Kitchen (back)
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE DEAD COCKROACHES IN BACK OF KITCHEN, AROUND WATER HEATER AND UNDER SHELVING UNIT. STICKY TRAP COVERED WITH DEAD COCKROACHES.MONITOR AND PROVIDE PEST CONTROL. REMOVE ANY PESTS OBSERVED. PEST CONTROL INVOICE MUST BE PROVIDED BY RECHECK. INFORM PEST CONTROL OF ANY PESTS OBSERVED IN ESTABLISHMENT.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALK IN COOLER FLOOR IS SOILED. CLEAN UNDER SHELVES2. CLEAN FLOOR AROUND WATER HEATER.3. CLEAN FLOOR BEHIND PREP TABLE AGAINST WALK IN COOLER, BY DOOR. 4. CLEAN FLOOR UNDER SHELVING UNIT IN BACK ROOM, BY WATER HEATER.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS IN EACH COOLER.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS IN EACH COOLER.
Location: Cook line
Equipment: Cooler/freezer combo
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: HANDLE OF KNIFE SHARPENER IS COVERED WITH DUCT TAPE. DISCONTINUE USE. DUCT TAPE IS NOT AN APPROVED SURFACE FOR UTENSILS. DUCT TAPE DOES NOT ALLOW THE SURFACE TO BE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAG OF CABBAGE STORED ON THE FLOOR. CORRECTED.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: ALL BUCKETS, CHICKEN AND EGG ROLLS IN WALK IN COOLER NOT COVERED. COVER ALL FOOD ITEMS.IN REFRIGERATOR BY FRONT COUNTER, COVER ALL FOODS AND EGG ROLLS IN DOOR OF COOLER.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: ALL BUCKETS, CHICKEN AND EGG ROLLS IN WALK IN COOLER NOT COVERED. COVER ALL FOOD ITEMS.IN REFRIGERATOR BY FRONT COUNTER, COVER ALL FOODS AND EGG ROLLS IN DOOR OF COOLER.
Location: Kitchen
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN WALK IN COOLER SHELVES. SOILED. 2. CLEAN FAN GUARDS IN WALK IN COOLER. 3. SANITIZE PREP TABLE WHERE EMPLOYEE FOOD PLATES WERE PLACED. DO NOT EAT IN KITCHEN.
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10/26/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The reach in cooler is 45 F inside (cold top foods are 43-45).
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The white freezer (upright) is soiled in side (ice build up & dead fly). Defrost & clean.
Location: Kitchen (back)
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: the extinguishing system has expired. Have system Inspected.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor behind the smoker is soiled.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The exterior of the white refrigerator (by the fryers) is soiled.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Soap for the hand sink is not sudsing. Change the soap.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The 3 bay sink faucet handle (left) leaks.
Location: Three bay area
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05/22/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The reach in cooler is 45 F inside (cold top foods are 43-45).
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The white freezer (upright) is soiled in side (ice build up & dead fly). Defrost & clean.
Location: Kitchen (back)
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: the extinguishing system has expired. Have system Inspected.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor behind the smoker is soiled.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The exterior of the white refrigerator (by the fryers) is soiled.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Soap for the hand sink is not sudsing. Change the soap.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The 3 bay sink faucet handle (left) leaks.
Location: Three bay area
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05/15/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The food in the cold top is 45-50 F.
Location: Cook line
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook cut ready to vegetables & fruit with bare hands & served it to customers. Eliminate bare hand contact with ready to eat food by use of gloves or utensils. Wash your hands before putting on gloves.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor is soiled below the rice storage racks.
Location: Kitchen (back)
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cooked pork in bus tubs was cooing at room temperatures from 80-110 F. Cool in shallow pans in the refrigerator. Never cool hot foods at room temperature.
Location: Kitchen (back)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Replace wood pallets with metal racks to store rice.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The microwave oven is soiled inside.
Location: Cook line
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the leaks in the faucet & handles of the 3 bay sink & the faucet to fill the steam wells.
Location: Kitchen
|
01/13/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The food in the cold top is 45-50 F.
Location: Cook line
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook cut ready to vegetables & fruit with bare hands & served it to customers. Eliminate bare hand contact with ready to eat food by use of gloves or utensils. Wash your hands before putting on gloves.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor is soiled below the rice storage racks.
Location: Kitchen (back)
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cooked pork in bus tubs was cooing at room temperatures from 80-110 F. Cool in shallow pans in the refrigerator. Never cool hot foods at room temperature.
Location: Kitchen (back)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Replace wood pallets with metal racks to store rice.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The microwave oven is soiled inside.
Location: Cook line
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the leaks in the faucet & handles of the 3 bay sink & the faucet to fill the steam wells.
Location: Kitchen
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01/06/2012 | Routine |
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